Blueberry breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with fresh blueberries and absolutely delicious. As I’ve said before and will always say again, I love having the addition of a little sweet treat to accompany my morning coffee.
It’s not an everyday thing, but when I do whip up a cake, roll or bun it makes breakfast seem so much better! It’s like when my kids ask for these gooey, soft homemade cinnamon rolls, it’s now between those and this blueberry breakfast cake I’m getting requests left and right for!
Why this recipe works
This recipe would be good with other fruits too, such as raspberries, sour cherries, blackberries, or cranberries in the fall. So no matter what fruit you decide on, definitely add this blueberry breakfast cake to your “to do” list!
If you decide to use cherries, add in a bit of almond extract. If using cranberries, I would add a few fall spices like nutmeg and cinnamon. If you use a tangy fruit like sour cherries or cranberries, you might want to add the glaze for added sweetness.
The crumb topping really is enough for this, but you can certainly add a pretty white drizzle on top. Either way, this coffee cake is amazing!
Important Tips Before Making Blueberry Breakfast Cake
There have been a few people that have said this recipe did not work for them. Without being in their kitchen with them, I can’t say specifically what went wrong, but I can definitely offer some suggestions here.
The number of people that have made this recipe with success, including myself on several occasions, far outweighs those that had trouble, so maybe we can pinpoint and address some of the things that may have caused problems.
Frequently Asked Questions
This mixture of ingredients does, in fact, form a very thick and sticky batter. So thick that some might think the measurements were wrong and may have added more butter or milk. I actually finish mixing this batter with my hands to incorporate the last of the flour! Yes, it’s that thick.‌
Please do not be tempted to adjust the ingredients. Patience is important here, take your time and mix until done then fold in the blueberries. That may take a little persuasion as well.
I think this is a common issue in the kitchen. Softened butter simply means it’s not rock hard from the refrigerator and should be soft enough for your finger to cause a slight indent. Your finger should NOT sink into the butter, that’s too soft.
When butter gets too soft, or worse is actually melted, it changes the chemical reaction that takes place when mixed with other ingredients. My suggestion is to remove the butter from the fridge first, then measure out all of your other ingredients, preheat the oven and grease your pan.
When you get to the step of adding the butter, cut it into small pieces and mix it in. Use your hands if you need to.
it’s so important to measure flour properly using the “scoop and sweep” method. Plunging a measuring cup into a bag of flour and lifting it out in one fell swoop will give you more flour than if measuring correctly.
In fact, I did a test and found that the difference for one cup of flour was half an ounce. That might not sound like a lot to you, but one properly measured cup of flour weighs approximately 4.5 ounces.
Two cups of improperly measured flour will yield an extra 1/4 cup of flour. That’s a considerable amount where baking is concerned, especially with a recipe like this that has such a thick batter already.
Scoop and Sweep – Place your measuring cup onto a piece of waxed paper. Stir the flour to aerate it and make it fluffy. “Scoop” flour out with a spoon and drop it into the measuring cup until the cup is overflowing. Use the flat edge of a knife or icing spatula to “sweep” the excess flour off the top leaving a perfectly level cup of flour.
This is the scoop and sweep method. By the way, the waxed paper is there to catch the extra flour so you can easily put it back into the bag. If you are still unsure, here’s a quick video and explanation of how to properly measure flour.
Glass vs metal pan – The photos in this post show that this cake was baked in a glass dish. The first time I made it I used a metal pan. Both will work, but glass takes longer to heat up, then when it does it gets very hot.
Metal pans are more consistent and I think they are much better for baking evenly. That said, I have successfully baked this in a glass pan.
Yes you can freeze this cake! First be sure that the cake has cooled completely. Wrapping the cake when it’s still warm can cause condensation. Next, wrap tightly in two layers of plastic wrap and then wrap in aluminum foil. Freeze for up to three months. To defrost, remove layers of aluminum foil and plastic wrap, and stand at room temperature for 2-3 hours.
Several of our readers have successfully made this in a 13×9 by doubling the recipe. Follow the baking instructions and check at 40 minutes.
I think that covers the questions that people have had. If you have any others, please leave them in the comments so I can address them!
Ingredients you will need
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- 2 cups all-purpose flour (approximately 9 ounces)
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 egg, lightly beaten
- 1/2 cup milk
- 1/4 cup butter or margarine, softened (NOT melted)
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
For the topping:
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped walnuts (I used ground hazelnuts I had in the freezer)
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
For the glaze: (optional)
- 1/2 cup powdered sugar
- 2 tablespoons of milk (more or less to get to a drizzling consistency)
For glaze, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.
Helpful Kitchen Tools
- Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened.
- You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
- Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
- For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and pulse, or cut in if doing by hand, until mixture is crumbly. Don’t over process. I like to do this with my fingers so I can tell when it’s ready by touch.
- Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
Note: I made mine the night before, covered it with foil and we enjoyed it the next morning, but this would make a great snack cake or dessert cake as well. Perfect!
I hope you all enjoy this absolutely satisfying blueberry breakfast cake! Do you love blueberries as much as I do? If so, you may want to check out this One-Pan, No-Bake Blueberry Cheesecake, YUM!
If you want something a little more “grab-n-go” try these Blueberry Breakfast Bars from All Day I Dream About Food.
Or how about this to die for Blueberry Cobbler, bursting at the seams with fresh blueberries! Blueberry fans will swoon over this decadent Blueberry Lush dessert! Or for other amazing fruity breakfast delights check out this Cranberry Streusel Coffee Cake, and last but certainly not least this delicious Raspberry Coffee Cake. Enjoy!
More Breakfast Recipes
- Sheet Pan Breakfast Pizza
- Breakfast Casserole with Hame and Cheese
- Ham and Broccoli Strata
- Tex-Mex Breakfast Bake
- Homemade Cinnamon Rolls
- Bread Pudding
- Cherry Cream Cheese Coffee Cake
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Blueberry Breakfast Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 cups all-purpose flour approximately 9 ounces
- ½ cup sugar
- 2 teaspoons baking powder
- 1 large egg lightly beaten
- ½ cup milk
- ¼ cup butter or margarine softened (NOT melted)
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
For the topping:
- â…“ cup sugar
- ¼ cup all-purpose flour
- ¼ cup walnuts finely chopped
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
For the drizzle: (optional)
- ½ cup powdered sugar
- 2 tablespoons milk more or less to get to a drizzling consistency
Before You Begin
- This cake has a very thick batter that will have to be spread into the pan rather than poured. It’s also very important to make sure you are measuring your flour properly so that you don’t end up with more than you are supposed to. Always measure flour using the “scoop and sweep” method.
- Several of our readers have successfully made this in a 13×9 by doubling the recipe. Follow the baking instructions and check at 40 minutes.
Instructions
- Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.Â
- In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces.2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder
- Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.1 large egg, 1/2 cup milk, 1/4 cup butter or margarine, 1 teaspoon grated lemon peel
- Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.2 cups fresh or frozen blueberries
- For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and pulse, or cut in if doing by hand, until mixture is crumbly. Don't over process. I like to do this with my fingers so I can tell when it's ready by touch. Sprinkle over batter.1/3 cup sugar, 1/4 cup all-purpose flour, 1/4 cup walnuts, 1/2 teaspoon ground cinnamon, 3 tablespoons cold butter or margarine
- Bake at 350 degrees F for 40-45 minutes or until cake tests done.
- For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.1/2 cup powdered sugar, 2 tablespoons milk
Nutrition
This post was originally published on this blog on Jul 23, 2010.
Amanda Davis
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Paula says
I made this with blackberries it was AWESOME!
Thanks for sharing yummy
Amanda Formaro says
Oh yum!! I will have to try that, thanks Paula!
Paula B says
I have made this recipe a number of times, often one can find it titled as Blueberry Buckle Coffee Cake on sites such as King Arthur Flour Co. and Betty Crocker. As a matter of fact I think it was in an early 1950’s cookbook from Betty Crocker. Although the batter is thick I have never found it difficult to add in the berries. It is fairly sticky though and thus hard to spread evenly in a pan. I like to use a mix of three berries, really adds interest to the flavoring of the cake. I have never seen an icing used on this buckle – so named because of the buckling top that occurs when baked. But, I am sure going to use one the next time I bake this.
Amanda Formaro says
Yes Paula, it’s definitely been around for a long time! Someone else just mentioned they made this with blackberries and it was wonderful. Love the mixed berry idea too!
Patricia says
HI Amanda, did you use whole milk and would almond milk work in the same measure?
Amanda Formaro says
Hi Patricia! I likely used 1% milk in this recipe as that’s what I usually have in my kitchen. Whole milk would work fie. I do not know for sure if almond milk would work simply because I haven’t tried it. If you decide to try I would love to hear how it works out!
Jess K says
So, do beautiful and I can’t resist a crumb topping. Love this for Spring/Summer, pinned!
Marty says
Do you have to thaw the frozen blueberries (or cherries) before adding to the batter?
Amanda Formaro says
NO, do not thaw the frozen blueberries :)
Hannah says
Can I double this recipe? I have 6 kiddos! Was going to use a 9×13 pan. Am I safe?!
Amanda Formaro says
Hi Hannah. First I need to state that I have NOT tried doing that. But I feel like that would work, doubling the recipe in a 13×9. If you try it, I would love to hear your results!
Marie says
Can you make this the night before and leave it in the fridge and bake it in the morning?
Amanda Formaro says
Hi Marie! I actually haven’t tried that! Please know that this is just a GUESS, but I think it would be ok. If you try it, can you please let me know how it turned out :)
Deepshikha says
Hello.. i am a vegetarian. Can u tell me a substitute for egg. Thank you
Amanda Formaro says
I cannot guarantee your results as I’ve never substituted the egg, but here’s a link that may be helpful http://www.kidswithfoodallergies.org/page/egg-allergy-recipe-substitutions.aspx
Stephanie says
Could you double the recipe and bake it in a 9X13 pan? I want to take this in to work to share with my co-workers. Otherwise, if not, do you have adjusted measurements to make a larger quantity? Seems like this recipe is so good a 9 inch pan isn’t big enough to keep leftovers for longer than a day.
Amanda Formaro says
UPDATED – People have had success making this in a 13×9 and simply doubling the recipe.
Hi Stephanie! A 13×9 pan would not be big enough to double the recipe. I would recommend making two 9×9 pans instead. To adjust the measurement, go to the printable recipe card at the bottom of the post, then hover your mouse over the number of servings. A slider will appear allowing you to change the number of servings :) To make a 13×9, change the servings to 24 instead of 16.
BLUTZ says
Thank you! Enjoyed this. I changed the topping a bit in the absence of nuts. I used oats, brown sugar n a couple tablespoons of flax seed n chia seeds each. And added a lil lemon juice n zest to the drizzle glaze.
Amanda Formaro says
Love the addition of flax and chia, thank you for sharing that! :)
MJ Maur says
This is a great recipe! But it needs salt, both in the cake and the topping, especially since I use insalted butter or margarine. I added a scant teaspoon of salt to the cake, and a half tsp to the topping. That punched up all the other flavours.
Erica says
Came out amazing. I didn’t have walnuts so I used pecans, and I didn’t have any lemon so I omitted that. Otherwise followed the recipe exactly. It’s just my fiancé, our two year old and I and it was gone by 1pm! Really great recipe and So So easy!
Amanda Formaro says
Thank you Erica! So glad you all enjoyed it as much as we do! :)
Sarah says
Can you freeze this?
Amanda Formaro says
Hi Sarah. Yes it should be fine if you wrap it tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. Should keep for 2-3 months.
Andi says
So we tried making it and it turned out completely blue from the blueberries…not sure what we did wrong.
Amanda Formaro says
Probably just mixed it too much or the frozen blueberries thawed. Still tasted good I assume? :)
Carol M. says
I tried this morning and it was AMAZING!!! Thank you so much!
Amanda Formaro says
So glad you liked it as much as we do Carol, thank you!
Gretta Riccobene says
I have a bunch of fresh frozen blackberries left from last summer. I don’t know what to do with them except make blackberry cobbler. Would they work for this? Since they’re more tart than blueberries, should I add more sugar?
Amanda Formaro says
You could, but if they are the really big blackberries you may want to chop them up a bit. Have you thought of making homemade jam? Blackberry jam is my favorite! Here’s some instructions https://amandascookin.com/homemade-berry-jam-3-ways/
Lauren says
Ahhh! I thought today was Thursday and made this for my Moms group but then while it was baking I realized it is only Wednesday!! Would you recommend reheating it tomorrow or serving cold? If I should reheat, how do you think I should do it? I don’t want to over cook it! Help!!! I took a test bite and it was deeeeeeelicious!
Amanda Formaro says
You can totally serve this cold! That’s how I like it :)
Sarah R. says
This cake is currently baking in the oven because my pregnant self was craving coffee cake at 9pm at night and the kitchen smells amazing. I had to substitute brown sugar for the white because my husband used all the sugar without telling me. I think it will just give it a richer flavor from the molasses in the sugar. Thanks for the recipe!!
Amanda Formaro says
Yes the brown sugar should be fine, I hope you enjoyed it!
Nicholas says
We added a little bit of brown sugar to the topping and added 1/4 cup of milk to the batter because it was to dry . This yummy treat was a huge hit in our house:) Thank you for sharing. My 10 year old son made this recipe , he wants to be a chef someday.
Amanda Formaro says
So fun! I’ll be he’ll be a great chef!
Chole says
I agree he will be a great chef especially with his biggest fan cheering him on
Jo says
Definitely needs 1/4 cup more of milk to make the batter look like your pictures.
Otherwise it was pliable like pie dough.
Krystal says
Love this recipe! I do have to double the recipe to feed my family of 6. Made it once before and had my husband’s coworker want to buy a whole pan!! For breakfast today I left out the nuts and added ginger for a kick of flavor!
Amanda Formaro says
That’s awesome! Love the idea of the ginger too :)